Sauces to Entertain

Sauces to Entertain

Basic béchamel sauce: 4T butter 4T flour 2 1/2 cups Clover milk Salt to taste Melt the butter over a medium heat before adding the flour and stirring through. Cook for 1 minute while continuing to stir to cook out the floury flavor in the sauce. Slowly begin pouring in the milk in stages while mixing with a whisk to prevent any lumps. Once all the milk has been added allow the sauce to cook for another minute still whisking. Season lightly with salt.

To turn the sauce into a mushroom and pepper sauce: 3T olive oil 100g porcini or button mushrooms 1T roughly chopped rosemary 4 garlic cloves, finely chopped Salt and lots of freshly ground black pepper to taste n a separate pan: Heat the oil over a medium heat before adding the mushrooms and allowing them to cook until golden and evenly cooked. Add the rosemary and garlic before cooking for another minute with salt and lots of freshly ground black pepper. Add the cooked mushrooms to the béchamel sauce and stir through.

To turn the sauce into a parmesan and pesto sauce: 5T freshly grated parmesan 3T fresh basil pesto Add the parmesan cheese to the sauce and stir to melt through. Finish by adding the pesto and stirring through.